Sweet Pea-Basil Pesto And Queso

A vibrant mix of sweet, flavorful pesto and smooth queso comes together to make a fresh, creamy, and irresistible dip for any occasion.

Total Time:

Yield:

4 servings

1 cup 2% reduced-fat milk

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup shredded Oaxaca cheese

1 cup shredded Fontina cheese

Ground white pepper, to taste

Sugar snap peas, for garnish

Pea shoots, for garnish

Microgreens, for garnish

Crostini, for serving

Mini cucumbers, quartered; for serving

Radishes, for serving

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1 cup shelled English peas, plus additional for garnish

½ cup tightly packed fresh basil leaves

1 small clove garlic, minced

½ teaspoon fresh lemon juice

¼ cup extra-virgin olive oil

Salt and ground black pepper, to taste

For queso, in a small saucepan, heat milk over medium-low heat until warm, stirring occasionally.
In medium saucepan, melt butter over low heat until small bubbles form. Whisk in flour and continue whisking until mixture thickens. Slowly whisk in warm milk. Cook and whisk over low heat for 10 minutes. Slowly stir in Oaxaca and Fontina cheeses; stir until completely melted. Remove from heat; season to taste with white pepper.
For pesto, in a small food processor, combine 1 cup English peas, basil, garlic and lemon juice. Cover and pulse until coarsely chopped. With food processor running, add olive oil in a thin stream. Then pulse until a smooth pesto forms, stopping to scrape down sides occasionally. Season to taste with salt and black pepper.
To serve, transfer queso to a serving bowl. Swirl pesto into warm queso. Garnish with sugar snap peas, pea shoots and microgreens, if desired. Serve with crostini, cucumbers and radishes.

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